What's the difference between roasted coffee and deep roasted coffee? a brief introduction to the flavor and taste of roasted coffee in summer.

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Qianjie-Coffee Roast Degree, Rose Summer Coffee Flavor Profile

Since many people are not very clear about the general terms of baking degree, such as Cinnamon, City, etc., and the standards are not the same, for convenience, we will bake degree from light to deep as A, B, B+, C+, D, E, etc., to facilitate memory. Alphabetical order is mainly used to make it easier to distinguish between shades in their order, while the + sign represents minor differences. The earlier the letter, the lighter the roast, the lighter the color, and vice versa. C is about what is generally considered to be a medium baking degree, and most consumers are accustomed to baking degrees of C, C+, and D, which are more sour or bitter, and less accustomed to people.

Medium Roast: Two Explosions At the Beginning Full City(All Roast) Brownish Red Expansive Surface Smooth Slightly Acid, Slightly Bitterness, Medium Sweet Roast Aroma and Flower Aroma Balance Suitable for Black Coffee

Medium depth: the middle and front part of the second explosion Full City+ light brown black chestnut shell color surface is brighter sour almost disappeared, bitter slightly stronger caramel sweet taste obvious, return sweet strong can best express the coffee texture and depth

Medium depth: the second explosion in the latter part of Vienna(Vienna baking) brownish chocolate surface slightly dotted oil without sour, bitter enhanced, mellow taste, strong aroma suitable for milk

shallow

The cell wall of unexploded beans is not damaged much, and most of the oil is still preserved in the cell wall of beans. The degree of carbonization is not deep, and the aroma and sourness of the beans themselves are retained (special terroir/regional flavor of the producing area). Fine coffee beans are roasted to high quality and can be drunk with fruity/fruit acids such as apples, lemons, oranges, etc. For those who are used to dark baked beans and are not used to sour taste, it takes time to appreciate the taste.

The rose coffee tree was discovered in Ethiopia, and then transferred to many African countries such as Uganda and Tanzania by the Coffee Research Institute in Kenya. It is a coffee species that is not valued but used for research. Rose summer is actually a coffee bean variety, is a derivative of iron pickup. Bright citrus, lime acid notes, jasmine, chamomile flowers obvious, tail with cream, sugar sweetness and green tea aroma.

Later, after someone introduced rose summer coffee to Costa Rica, through Don Pachi Manor, rose summer coffee was brought to Panama. Each manor could see some rose summer trees, because they were used as windbreaks for coffee trees. Yes, you are right. The yield of rose summer trees is not stable, and they are often mixed with ordinary coffee beans. It is not a main coffee bean project. It wasn't until about 2000 AD that a manor discovered that the taste of rose summer was actually very delicious, and it was not sure whether this taste would appeal to the discerning coffee lover.

Knowledge development: compare panama's rose summer with ethiopia's rose summer: they taste different. In fact, even the same lightly roasted Kadura, Tolima and Nari? from Colombia o The taste of the region may still be different.

In brief: Qianjie is a coffee research center, happy to share knowledge about coffee with everyone, we share it without reservation only to let more friends fall in love with coffee, and there will be 3 low discount coffee activities every month, because Qianjie wants to let more friends drink the best coffee at the lowest price, which is also the purpose of Qianjie for 6 years!

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